{"id":13106,"date":"2025-04-04T09:36:34","date_gmt":"2025-04-04T09:36:34","guid":{"rendered":"https:\/\/sagardigroup.com\/?p=13106"},"modified":"2025-04-04T11:49:57","modified_gmt":"2025-04-04T11:49:57","slug":"un-buen-cocinero-es-el-que-mira-mucho-el-producto-y-lo-toca-poco","status":"publish","type":"post","link":"https:\/\/sagardigroup.com\/pt-pt\/un-buen-cocinero-es-el-que-mira-mucho-el-producto-y-lo-toca-poco\/","title":{"rendered":"Un buen cocinero es el que mira mucho el producto y lo toca poco"},"content":{"rendered":"\n<p><em><strong>&#8220;Una cocina de ra\u00edz, sana y sin sofisticaciones&#8221;<\/strong><\/em><\/p>\n\n\n\n<p>\u2063No hay intermediarios entre los productores y Grupo Sagardi, lo que hace que nuestra cocina se vincule, de manera directa, con la tierra, con la sensaci\u00f3n de proximidad y, en definitiva, con una cocina de ra\u00edz, sana y sin sofisticaciones.<br><br>Aqu\u00ed cocinamos con respeto y sin complejos productos de una calidad excepcional, para convertirlos en el aut\u00e9ntico centro de la mesa.\u2063<br>Como el cogote de merluza a la Donostiarra, uno de los grandes platos de la cocina tradicional vasca.<\/p>\n\n\n\n<p>Recuperamos este v\u00eddeo de I\u00f1aki cocinando uno en la mism\u00edsima cofrad\u00eda de pescadores de la Barceloneta para conocer m\u00e1s de cerca el origen e historia del plato, y entender mejor porqu\u00e9 en Sagardi el producto siempre es el gran protagonista.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Aprende a asar a la parrilla el cogote de merluza a la donostiarra\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/6nhL3PwRNL8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><a href=\"https:\/\/sagardigroup.com\/pt-pt\/reserva-mesa\/\" target=\"_blank\" rel=\"noreferrer noopener\" style=\"color: black; text-decoration: underline;\">Haz tu reserva<\/a>&nbsp;y disfruta de semejante banquete. Te esperamos con la parrilla lista para que te pegues un buen homenaje.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;Una cocina de ra\u00edz, sana y sin sofisticaciones&#8221; \u2063No hay intermediarios entre los productores y Grupo Sagardi, lo que hace que nuestra cocina se vincule, de manera directa, con la tierra, con la sensaci\u00f3n de proximidad y, en definitiva, con una cocina de ra\u00edz, sana y sin sofisticaciones. Aqu\u00ed cocinamos con respeto y sin complejos [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":6532,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[157,130,160],"tags":[],"class_list":["post-13106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-produto","category-sagardi-group","category-sagardi-group-pt-pt"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Un buen cocinero es el que mira mucho el producto y lo toca poco - Sagardi Group<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sagardigroup.com\/pt-pt\/un-buen-cocinero-es-el-que-mira-mucho-el-producto-y-lo-toca-poco\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un buen cocinero es el que mira mucho el producto y lo toca poco - Sagardi Group\" \/>\n<meta property=\"og:description\" content=\"&#8220;Una cocina de ra\u00edz, sana y sin sofisticaciones&#8221; \u2063No hay intermediarios entre los productores y Grupo Sagardi, lo que hace que nuestra cocina se vincule, de manera directa, con la tierra, con la sensaci\u00f3n de proximidad y, en definitiva, con una cocina de ra\u00edz, sana y sin sofisticaciones. 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